Eggplant and Onion Noodle Salad with Warm Soy-Rice Vinaigrette

Eggplant and Onion Noodle Salad with Warm Soy-Rice Vinaigrette
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • 1 cup (1/2-inch-thick) slices Walla Walla or other sweet onion
  • 1 garlic clove, minced
  • 2 cups hot cooked wide lo mein noodles (about 4 ounces uncooked)
  • 1/8 teaspoon black pepper
  • 2 tablespoons rice vinegar
  • 2 ½ cups chopped bok choy stalks and leaves
  • Cooking spray
  • + 10 more ingredients
    • 1 teaspoon honey
    • 1 teaspoon dark sesame oil
    • 2 tablespoons low-sodium soy sauce
    • 1 tablespoon chopped fresh cilantro
    • 1 teaspoon kosher salt
    • 1 pound Japanese eggplant, cut in half lengthwise
    • 1 cup green beans, trimmed
    • 1 green onion, cut diagonally into (1-inch) pieces
    • 1 mild red or green chile pepper, seeded and minced (such as Fresno)
    • 1 tablespoon toasted sesame seeds

Place the eggplant halves in a colander, and sprinkle with salt. Toss well; drain 1 hour. Rinse well, and pat dry. Place beans in a large saucepan of boiling water; cook 4 minutes. Drain and plunge into ice water; drain. Place beans in a large bowl. Combine vinegar and next 6 ingredients (vinegar...

View full recipe at My Recipes

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